Polish regional cuisine is full of dishes that used to be popular feed, warm and give strength to work. Parzybroda fits into this perfectly, because is a simple and specific soup made of cabbage, vegetables and smoked meat. Although for years it was associated with poorer cuisine, today it returns to a healthy, balanced, everyday diet. Many people appreciate its composition, nutritional value and the fact that it is wonderfully filling.
Parzybroda is a regional cabbage soupvery close to the classic cabbage soup, but with a few differences. Its base is white or savoy cabbage. Potatoes, carrots, parsley, onion and smoked bacon (or bacon fat) are also added to it, which give the dish a deeper aroma. Everything is seasoned with salt, pepper, bay leaves and allspice. In some homes, mushrooms are also included in the pot, especially in the Lent version.
This is the soup entered on the list of traditional products of the Greater Poland Voivodeship and it is with this region that it is most often associated. This does not mean, however, that it was eaten only there. Parzybroda has also been cooked in the Kielce region for generations, where it was a solid, everyday dinner. Was cheap, filling and easy to preparewhich was of great importance in times of scarce resources.
The most interesting thing, however, is the origin of the name. Parzybeard is a literal term. Boiled cabbage was very hot, and when eating the soup it stuck to your beard and could actually burn it.. Hence the folk, humorous term that has survived to this day.
Parzybroda was a typical one-pot dish. It was cooked once every few days, often in larger quantities. With each subsequent heating, the soup gained even more flavor and its ingredients became softer. Although the soup was not considered sophisticated, it was enough for a substantial meal.
Parzybeard is perfect as a full dinner. It is thick, filling and warming, especially on colder days. Thanks to the combination of cabbage, vegetables and smoked bacon it gives you a feeling of satiety for a long time, without the need to serve a second course. Its preparation does not require extensive culinary experience or several hours of standing at the stove. This is a dish that can be prepared for the whole family and It also tastes great the next day.
Parzybroda – recipe
Ingredients:
-
1/2 head of white cabbage (or Italian cabbage),
- 300 g smoked bacon,
- onion,
- 2 carrots,
- 3 potatoes,
- parsley,
- 3 bay leaves,
- 4 grains of allspice,
- sun,
- pepper,
- a spoonful of vegetable oil for frying.
How to do it:
1. Peel the onion and cut it into cubes. Heat a tablespoon of oil in a deep pot and fry the onion until golden.
2. Peel the carrots and parsley. Grate the vegetables on the coarse holes of a grater. Add it to the pot and pour 2 liters of water. Add bay leaves and allspice. Stir.
3. Peel the outer leaves of the cabbage. Wash all the remaining ones and chop them finely. Add it to the pot, mix and cook for about 30 minutes.
4. Meanwhile, peel the potatoes. Cut them into small cubes and after the appropriate time, add them to the cooking soup.
5. Cut the bacon into slices, then thin strips and also add to the parcibrod. Mix the ingredients.
6. Cook everything for another 20-30 minutes. Season the soup with salt and pepper, if desired.
7. Pour the hot soup into bowls. You can serve Parzybroda with a slice of fresh bread to make it even more filling.
The most important ingredient of parzybeard is cabbage – white or savoy. It is a vegetable with a relatively low calorie content and at the same time rich in dietary fiber supports intestinal function and gives a feeling of satiety for a long time. Regularly eating cabbage dishes promotes better digestion and can help in the natural cleansing of the digestive system. Cabbage is also a source of vitamin C, vitamin K and sulfur compounds support the body’s immunity.
Carrots, parsley and onion complement the soup with additional vitamins and minerals. Carrots provide beta-carotene, which has a positive effect on eyesight and skin. Parsley is a good source of vitamin C and potassium, and onion contains natural compounds antibacterial and anti-inflammatory effects. This set of vegetables makes… parzybroda is not just a calorie filler, but a valuable meal.
Potatoes are responsible for satiety and stable energy level. They are easily digestible and contain potassium, which supports the functioning of muscles and the nervous system. Combined with fiber from cabbage, they make… the soup satisfies hunger for many hours.
Smoked bacon, although higher in calories, also serves an important function. It provides some fat, which improves the absorption of fat-soluble vitamins and gives the soup an intense flavor. Eat in moderation it does not have to be a disadvantage – in traditional cuisine it was a valuable source of energy, especially in winter.
Bay leaf and allspice support digestionand pepper gently stimulates metabolism. If mushrooms are added to the soup, the soup gains additional values - both aromatic and nutritional, including compounds that support immunity.
In terms of calories parzybroda is not dietary, but it is not overwhelming with excess calories. This is an example of a soup that perfectly meets the needs of people looking for a filling, warming and natural meal, without highly processed additives.
Sometimes the best recipes can be found in grandma’s kitchen notebooks to eat what was eaten in the past. Parzybroda is a soup combining tradition, taste and nutritional values. It is based on a simple composition, fills you for a long time, supports the intestines and immunity. It is worth returning to this regional dish from time to time, especially in cold winter.
Source: Terazgotuje.pl, gov.pl, kontakter.pl
